Chocolate Red Wine Cake

I was feeling a bit blue the other morning and was trying to cheer myself up.  It was too early (before noon) for a glass of wine so I decided to put it in a cake.  I've made this cake quite a few times.  We all love it at our place and I've handed out the recipe a few different times.  The texture is quite dense.  Almost like a cross between a brownie and fudge.  It's quite 'heavy', but we like it best with cool whip or ice cream.  Since you use a dry red wine in it, it doesn't have a 'sweet cake' flavor.  Not that you can't eat it without extra toppings, but it's better with.  I would also put strawberries on top.  If you will notice the nice little child plate... Vayle really wanted the first piece. 


Chocolate Red Wine Cake

Ingredients:
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 sticks butter, softened
1 3/4 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cup dry red wine (I always have a box of Peter Vella Merlot, so I used that)
powdered sugar (for dusting)
cool whip

Instructions:
Preheat oven to 350.  Spray a bundt cake pan with cooking spray.  In a bowl, whisk flour, cocoa powder, baking soda and salt.
In a large bowl with electric mixer beat butter with sugar until fluffy, about 4 minutes.  Add eggs one at a time and beat until incorporated.  Add vanilla and beat for 2 minutes longer.  Working in two batches alternately fold in dry ingredients and wine until just incorporated.
Scrape batter into prepared pan and bake for 45 minutes or until a toothpick inserted near center comes out clean.  Let cake cook in pan for 10 minutes then remove from pan and let cool on a wire rack completely.  Dust cake with powdered sugar and serve with cool whip.